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Boston cream cheesecake with thermomix

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7 June, 2024

This recipe has been made by our friend Luz María Lagoa Vives. Hello comrades. Well, here is the first pastry Saint Friday of the month of June, faithful to it, I pass with a new recipe to try to sweeten the entire group. This week’s, a Boston cream cheesecake.

On the one hand, a delicious cheesecake fused with the sweet Boston cream, pastry cream both in its interior and in the decoration, finishing with a ganache.
Telling you that the combination is good, not… good.

At first the decoration was going to be a semi-sphere and some scattered stars, but I started and got confused, when I realized I had already finished half of the cake, which was going to simulate a starry sky with its moon,,,, the crash was the cake,,,,, HORROR,,, I had no more cream left to finish

Well, it’s a shame, because the “visually” ending was not what I expected.
I don’t know if it will be because of the nervousness that I carry due to the upcoming pending surgeries or also because of the time that I have been waiting with a lot of pain and reduced or poor functionality, even so, splints in hand, to offer you a new prescription every Friday.

This one, like all of them, I recommend.

Boston cream cheesecake with thermomix

People

Cooking time:

30 minutes

Total Time

30 minutes

Kitchen

thermomix

Category:

desserts with thermomix

Boston Cream Cheesecake Ingredients with Thermomix

BASE

180 gr cocoa cookies
85 g melted butter
1CHEESECAKE
625 gr cream cheese
200 gr sugar
4 eggs
200 ml cream
Vanilla
20 g cornstarch

PASTRY

625 ml milk
2 yolks + 1 egg
100 gr sugar
65 gr cornstarch
Vanilla
55 gr butter

GANACHÉ

150 ml whipping cream
150 gr dark chocolate
20 gr butter

Preparation of Boston cream Cheesecake with thermomix

BASE

Cookies in the glass,
10 seconds / speed 8.
Set aside in a bowl and add the melted butter. Mingle.
Line base and sides of the mold with baking paper (22 cm)
We pour the dough and distribute it over the surface. We put it in the refrigerator

CHEESECAKE

Cheese and sugar in the glass,
1 minutes / speed 4,
then for the vowel, we add the eggs one at a time, until the first one is added, we will not add the next one, at speed 4.
Once this is done, we add the cream and vanilla,
30 seconds / speed 4,
finally the cornstarch,
6 seconds / speed 4.
We take the base out of the refrigerator and pour it.
Oven previously preheated to 180°, heat up and down. We bake for about 50 minutes / then we turn off and leave it inside with the door ajar for about 30 minutes.
We remove, let it cool and then put it in the cold for about 4/6 hours.

PASTRY

All ingredients except vanilla and butter,
9 minutes / 90°, speed 4,
We add the essence and the butter in small cubes,
15 seconds / speed 5.
We pour it into a bowl and cover it with skin film (in contact with the cream), so as not to generate a crust.
Once cold, we put it in the refrigerator.

CAKE ASSEMBLY

When our cake has rested cold and without removing it from the mold, we add the pastry cream and smooth it out.
We bring it back to the cold while we make the ganache.

GANACHÉ

We heat the cream without boiling and pour over the broken chocolate and butter.
We stir until completely disintegrated.
We take the cake out of the refrigerator and pour it over the top.
We leave it cold for about 2 hours, then we can unmold and finish decorating if we prefer.
ONLY LEFT TO ENJOY, GOOD PROFIT